Peach Tomato Salad

In Spain, adventurous young chefs have been playing with novel fruit combinations: gazpacho made with melon and tomato, salads of melon and tomato or peach and tomato. It is fun to try these new pairings, but be sure to taste the fruit before you dress the salad. You’ll have leftover citrus and black pepper dressing to dress future salads. This recipe comes to us from Joyce Goldstein, author of Mediterranean Fresh.

Serves 6

For the citrus and black pepper dressing:

1/2 cup extra-virgin olive oil

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon coarsely ground black pepper

Sea salt

For the Peach Tomato Salad:

4 large ripe tomatoes, peeled, seeded, and cut into large dice

2 large peaches, peeled and cut into large dice

1/2 a small red onion, finely minced or cut into thin slivers

About 1/3 cup citrus and black pepper dressing (page 295)

3 tablespoons thinly slivered fresh mint or basil, for garnish

To make the Citrus and Black Pepper Dressing:

Whisk the ingredients together in a small bowl.

To complete the Peach Tomato Salad:

Combine all the ingredients in a salad bowl and gently toss with the dressing. Garnish with the mint and serve.

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.